Juicy Pork Tenderloin at 400°F: How Long to Cook It Right

Ever wondered how to get that perfectly tender, juicy pork tenderloin right in your own oven? You’re in the right place! Cooking this lean cut at 400°F (about 200°C) is a fantastic, quick, and easy way to achieve a delicious meal. Say goodbye to dry, tough meat – we’re here to guide you to culinary success!

The Sweet Spot: How Long to Cook Pork Tenderloin at 400°F

For an average 1 to 1.5-pound pork tenderloin, expect to cook it for about 15 to 30 minutes in an oven preheated to 400°F (200°C). The precise time depends on the tenderloin’s thickness and your desired doneness. Always remember: cook to internal temperature, not just time!

Your goal is an internal temperature of 145°F (63°C) for medium-rare (slightly pink), or up to 160°F (71°C) for well-done (no pink). The meat will continue to cook a bit after it leaves the oven due to carryover heat, so pulling it at 145°F and letting it rest is often ideal for maximum juiciness, as recommended by the USDA.

Why 400°F is Ideal for Pork Tenderloin

This higher heat setting is perfect for pork tenderloin because it ensures a quick roast, helping to seal in moisture while promoting a beautiful golden-brown crust. It cooks the lean meat evenly and efficiently, preventing it from drying out – a common pitfall with tenderloin.

Your Easy Step-by-Step Guide to Perfect Pork Tenderloin

Follow these simple steps for a mouthwatering pork tenderloin:

1. Preheat Your Oven

   Preheat your oven to a steady 400°F (200°C). This ensures consistent heat for even cooking.

2. Prepare Your Tenderloin

   Unwrap the pork, then thoroughly pat it dry with paper towels – crucial for a good sear. Trim any “silver skin,” a silvery membrane that remains tough after cooking. Season generously on all sides with your favorite blend of spices (e.g., salt, pepper, garlic powder, paprika, herbs). For deeper flavor, a marinade for an hour or two works wonderfully.

3. Sear for Sizzle and Flavor (Recommended!)

   While optional, searing adds an incredible caramelized crust and helps lock in juices. Heat a heavy, oven-safe skillet (like cast iron) over medium-high heat with a tablespoon of high-smoke point oil. Once hot, sear the tenderloin for 2-3 minutes per side until beautifully golden brown. This quick step significantly boosts flavor and texture!

4. Roast to Perfection

   If you seared in an oven-safe skillet, simply transfer the skillet directly to your preheated 400°F oven. Otherwise, place the seared (or unseared) tenderloin on a baking sheet or in a shallow roasting pan. Roast for the estimated 15-30 minutes.

5. Check Doneness with a Thermometer

   This is your key to success! Insert a meat thermometer into the thickest part of the tenderloin, avoiding any bone. You’re aiming for 145°F (63°C) for a medium-rare finish with a slight pink center, or up to 160°F (71°C) for well-done with no pink. For food safety and juiciness, 145°F followed by a rest is often the preferred target.

6. Rest, Rest, Rest!

   Once it hits the desired temperature, remove the pork from the oven. Transfer it to a cutting board and loosely tent it with foil. Let it rest for at least 5-10 minutes. This critical resting period allows the juices to redistribute throughout the meat, guaranteeing an incredibly moist and flavorful tenderloin. Never skip this step!

7. Slice and Serve

   After resting, slice your pork tenderloin into medallions (typically ½ to 1 inch thick) and serve immediately with your favorite accompaniments.

Factors Influencing Cooking Time

While our 15-30 minute guideline is solid, remember these factors:

• Size & Thickness: Larger or thicker tenderloins will always take longer.
• Starting Temperature: Room temperature meat cooks more evenly and usually quicker.
• Oven Accuracy: Ovens can vary; an oven thermometer verifies your 400°F.
• Searing: Searing slightly pre-cooks the exterior, potentially reducing overall oven time.

Tips for Your Most Delicious Pork Tenderloin Yet

• Use a meat thermometer: It’s the only way to guarantee perfect doneness without guessing.
• Don’t overcook: Pork tenderloin is lean and unforgiving if left in too long.
• Pat it dry: Essential for a good sear and crispy crust.
• Season generously: Build layers of flavor from the outside in.
• Rest the meat: This simple step is non-negotiable for juicy results.

Common Questions About Cooking Pork Tenderloin

Do I cover pork tenderloin at 400°F?

Typically, no. Roasting uncovered helps create that desirable browning and crust. If it starts to brown too much, you can loosely tent it with foil.

Can I cook pork tenderloin without searing?

Yes, absolutely! While searing adds wonderful flavor and texture, your pork will still be delicious if you skip it. Just be aware the crust won’t be as developed.

How do I keep pork tenderloin moist?

The golden rules for moisture are: don’t overcook (use a thermometer!), always rest the meat, and patting it dry before searing also helps. Marinating can also contribute to juiciness.

Is it better to cook pork tenderloin fast or slow?

For tenderloin, a faster, hotter roast (like 400°F) is generally preferred. It cooks quickly before drying out and helps develop a great crust. Slower cooking is usually reserved for tougher cuts that need more time to tenderize.

How do I store leftover pork tenderloin?

Once cooled, store leftovers in an airtight container in the refrigerator for 3-4 days. For longer storage, freeze it for 2-3 months. Reheat gently to prevent drying.

Ready to Cook?

Cooking pork tenderloin at 400°F is a straightforward and rewarding way to create a delicious and healthy meal. By following these key steps – proper preparation, a quick sear, careful temperature monitoring, and a crucial resting period – you’ll confidently serve up perfectly juicy pork tenderloin every single time. Enjoy your culinary journey!